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- Sep 30, 2011
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Barbara K. Wheaton’s (Philadelphia, 1931) first cookbook was The Joy of Cooking, by Irma Rombauer when we have the information. She bought it shortly after beginning her studies, spurred on by the human need to eat and the sudden discovery that she had no idea of cooking. He had had his first culinary adventure the night before: he boiled some potatoes. That copy was the first in a list as long as the universal history of gastronomy. Medieval cookbooks, housewives’ manuals, agricultural treatises, medical books and, in general, any work related to the task of producing, preparing and consuming food have passed through his hands. And with those same hands he has built what is called to be the great culinary library of the internet.
The Sifter -the colander- is the result of the last fifty years of work of this North American historian: a growing database that registers authors, names of recipes, techniques, ingredients of more than 7,000 books and that is now available online for consultation and Anyone’s contribution, in true Wikipedia style. “It contains ingredients and methods, and things related to cookbooks. But food has its roots in science, agriculture, religion, film, television, magazines … It is actually a database on the life, “says Wheaton, who has already turned 89, from the nursing home where he lives, now confined. The historian, seated in front of a shelf full of books, carefully holds the microphone on which she is reeling off her life project. The other faces on the video conference are those of two of his three children, Joe Wheaton and Catherine Saines, who have collaborated in the launch of the platform.
You guys have to check this out.
It's pretty dang cool!
The Sifter -the colander- is the result of the last fifty years of work of this North American historian: a growing database that registers authors, names of recipes, techniques, ingredients of more than 7,000 books and that is now available online for consultation and Anyone’s contribution, in true Wikipedia style. “It contains ingredients and methods, and things related to cookbooks. But food has its roots in science, agriculture, religion, film, television, magazines … It is actually a database on the life, “says Wheaton, who has already turned 89, from the nursing home where he lives, now confined. The historian, seated in front of a shelf full of books, carefully holds the microphone on which she is reeling off her life project. The other faces on the video conference are those of two of his three children, Joe Wheaton and Catherine Saines, who have collaborated in the launch of the platform.
You guys have to check this out.
The Sifter - A Food History Research Tool
thesifter.org
It's pretty dang cool!
